Zucchini Wine
Transform excess zucchini into a refreshing citrus wine that's bursting with flavor! This recipe combines the subtle earthiness of zucchini with the bright notes of oranges and lemons, creating an invigorating beverage perfect for summer gatherings or cozy nights in. The fermentation process infuses it with a unique complexity that’s sure to impress your friends and family.
ingredients
- 4 lbs zucchini, grated
- 3 Campden tablets, crushed
- 2 oranges, zested and juiced
- 2 lemons, zested and juiced
- 7 cups sugar
- Yeast nutrients (as per package instructions)
- 1 packet wine yeast
steps
- 1.
Start by thoroughly washing and grating the zucchini, then set it aside.
- 2.
In a large, sanitized fermentation bucket, combine the grated zucchini and 3 crushed Campden tablets.
- 3.
Pour in approximately 1 gallon of water, stirring to dissolve the tablets and create a zucchini base.
- 4.
Add the zest and juice of the oranges and lemons to the mixture for that vibrant citrus flavor.
- 5.
Stir in the 7 cups of sugar until fully dissolved, ensuring a balanced sweetness.
- 6.
Incorporate the recommended amount of yeast nutrients to promote healthy fermentation.
- 7.
Sprinkle the wine yeast over the mixture and let it rest covered for 12-24 hours to activate.
- 8.
After activating, cover the bucket with an airlock and let it ferment in a cool, dark place for about 5-7 days.
- 9.
Once fermentation slows, strain out the zucchini solids and transfer the liquid to a sanitized carboy.
- 10.
Allow the wine to mature for at least 4 weeks, checking on it occasionally and topping off with water if needed.
- 11.
Finally, bottle the wine and let it age for another 2-3 months before enjoying!
Releated Recipes
